Weight: 300
Maturation: 24 months
Cheese Type: Cooked, Pressed hard cheese
Parmigiano-Reggiano has a rich history dating back to 1254. According to legend, Benedictine monks from Parma’s region, Emilia-Romagna, in Italy created this cheese to extend the shelf-life of the large quantities of milk they produced.
Bonat is a family-owned business that has been crafting authentic Parmigiano-Reggiano in the region since 1919, upholding generations of tradition.
Parmigiano-Reggiano must be aged for a minimum of 12 months. When aged between 18 and 24 months, it is known as Vecchio (Old), and beyond 24 months, it is called Stravecchio (Extra Old). The longer it ages, the stronger and more pronounced its taste becomes.
This cheese boasts a hard, granular texture and a complex, nutty flavour profile, with fruity, slightly roasted, and smoky notes that make it an indispensable ingredient in Italian cuisine.
Perfectly grated over pasta or risotto, Parmigiano-Reggiano is equally delightful enjoyed on its own with a drizzle of balsamic vinegar. For an ideal pairing, serve it alongside a robust Italian red wine or a refreshing, crisp Prosecco.
To preserve its quality, store it in the refrigerator wrapped in cheese paper, and consume within a few weeks for the best experience.
Wine Pairing:
White wines (Sauternes, Balzac, Tokay)
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Your Cheese Club Team
22 reviews for Parmigiano Reggiano 24 Months
Kitman Woo –
Great flavor, perfect with pasta. Must buy every time, very cheap price
Maria Tse –
Good parmigiano. A bit too salty as snacks but excellent for cooking. Will repurchase.
John Paul Alker –
Love putting it on pasta
Peggy Chan –
Very good quality! Perfect to go with pasta!
Sioban Guilfoyle –
Its a must have in every order.
Robinson Spinner –
Great for pasta, sauce…
Sonia-Christelle Epessé –
A staple
Nicolas Guyon –
This cheese is amazing. Beautiful firm texture and a rich, complex taste that’s nutty and perfectly sharp
Marie –
A Must Have, very happy of my purchase
Cynthia Lian –
Rich and flavourful, good value
Rain –
Nice cheese
Boothby –
A nice cheese, and one I always have in stock
Mary H. –
A solid staple to always have in the fridge for pastas.
kelly ng –
I bought it twice.
Everything is perfect, good value on money.
Driscoll ck –
One of my fridge staples, great quality
D Lo –
This is a kitchen staple that all chefs should have, and this is the best value parmesan you can find in Hong Kong
Paul C –
Very good value parmesan – there’s always a block in my fridge for pasta, pizza, and (house speciality) cheese dosas!
Nelson –
My daily parigiana – great for cooking and eating
Badet –
Great with fresh pasta
Beatrice Ceresini (verified owner) –
Best price for parmesan in the market. Must-have in the fridge.
Gregory Wee (verified owner) –
One of our “must have” cheeses to keep in the fridge.. Fantastic on pasta, pizza or by itself..
April YIP (verified owner) –
Perfect to go with pastas and add on piazza
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